Wednesday, 17 August 2016

Butter Chicken 2016.

Assalamu alaikum wa rahmatullahi wa barakatuhu!In the Name of Allah, Most Gracious, Most MercifulOur new favourite version for 2016!I say that, because there is already a butter chicken recipe in the archives.It was posted two years ago and involves switching the oven on to cook the chicken.This new version is a favourite from Ramadan and everything is done on the cooker.

We marinade some tandoori chicken and cook it. Next, we make a simple curry butter sauce to which the cooked chicken is added. Finally, a yogurt tarka, rich with tomato and curry powder, is made. Everything comes together and is finished off with more butter and plenty of fresh coriander. Plus any leftovers make the best grilled bagel filling!Boneless Chicken Curries, previously: butter chicken // creamy chicken karahi // chicken jalfrezi // chicken manchurian

... cover the bowl tightly with clingfilm. You can marinade the chicken for a few hours or even overnight. If you really are in a rush, you can even cook the chicken straight away.When I shot this recipe, I cooked the chicken and the curry butter sauce at the same time. You may do the same but for now, I will first show you how to cook the chicken, then the curry butter sauce and finally, the yoghurt tarka.So, to cook the marinated chicken, take a large pan and place over a high heat.Add in 50 grams Butter.And, 2 tablespoons Vegetable Oil.Let the two melt. We add butter for flavour and the oil so that the butter doesn't burn.Next, add in the chicken along with all its marinade.Stir everything in and keep it on a medium-high heat.

Let the chicken cook until it is completely done! This will take around 20 minutes or so. Once cooked, remove from the heat and set aside for later.

Next, to make the curry butter sauce. Take a saucepan and place over a medium heat.

Add 50 grams Butter and let it melt.

To the butter, add:

1 small Cinnamon Stick

6 Cloves

6 Black Peppercorns

2 Black Cardamoms

1 teaspoon Cumin Seeds

Give everything a stir.

Let the spices cook until they are fragrant - about 1 minute.

Remove the bigger whole spices from the butter. This step is totally optional. I like to remove them because I hate accidentally biting down on them.

With the butter on a low-medium heat ...

... add in 2 Onions, peeled and finely diced.

Along with 1/2 teaspoon Garlic Paste.

Give them a stir ...

... and the let the onions cook until golden brown.

Next, throw in 2 Tomatoes, diced.

Let everything cook together until the tomatoes have broken down and become jammy.

Next, add the cooked tandoori chicken to the curry butter sauce.

Be sure to add in all the bits from the pan for extra flavour!

Stir in the chicken.

Before covering the pan with a lid and leaving on the lowest heat whilst making the yoghurt tarka.

To make the yoghurt tarka, I used the same pan that I cooked the chicken in.

This tarka will cook over a low heat because we don't want to curdle the yoghurt. Add in 3 tablespoons Vegetable Oil.

Add the chicken to the tarka. You could also add the tarka to the chicken!

Oh my gosh, I am craving some of this right now!

Anyway, stir everything together over a low heat.

At this point, check and adjust seasoning, if needed.

If you want the curry to be more saucy, add in water, double cream or yoghurt, to taste.

I added in 5 tablespoons yoghurt and stirred it in.

Once you're happy with the consistency, cover and leave over a low heat for 10 minutes until everything is completely cooked through.

After that, the butter chicken is done! If you want, you could stir in a little more butter at this point too!

All that's left to do now is serve up!

Finish with a little fresh coriander!

This butter chicken is delicious with anything. We ate it with boiled rice but it is just as good with really soft naan bread.

Plus any leftover butter chicken is epic in a toasted bagel with cheese!Full Written Recipe:

Butter Chicken 2016.

Prep Time: About 15 minutes + few hours to marinade
chicken.

Cook Time: About 1 hour.

Serves: About 6-7 people.

Ingredients

For the Tandoori Chicken

2
pounds (1 kg) Boneless Chicken Breast Pieces

½
teaspoon Crushed Red Chilli Flakes

1 teaspoon
Tandoori Masala

1 and
½ teaspoons Ground Coriander

¼
teaspoon Black Pepper

1
teaspoon Ground Cumin

1
teaspoon Dry Fenugreek

1
teaspoon Salt

4
tablespoons Plain Yoghurt

Juice
of ½ Lemon

50
grams Butter

2
tablespoons Vegetable Oil

For the Butter Curry Sauce

50
grams Butter

1
small Cinnamon Stick

6
Cloves

6
Black Peppercorns

2
Black Cardamoms

1
teaspoon Cumin Seeds

2
Onions, peeled and finely diced

½
teaspoon Garlic Paste

2
Tomatoes, diced

For the Yoghurt Tarka

3
tablespoons Vegetable Oil

½
teaspoon Ginger Paste

½
teaspoon Garlic Paste

1
Green Chilli, sliced

2
tablespoons Tomato Puree

½
teaspoon Curry Powder

4
tablespoons Plain Yoghurt

To Finish

Extra
Yoghurt / Double Cream, if needed

Water,
if needed

Fresh
Coriander, optional

Method

To
marinade the tandoori chicken, place everything except the butter and oil into a
large bowl. Mix well and cover. Use straight away or for best results, marinade
for a few hours or overnight.

To
cook the tandoori chicken, take a large pan and place over a high heat. Add the butter and oil.
Once they have melted and heated up, add the chicken along with all its
marinade.

Turn
the heat to medium and cook the chicken until completely cooked – about 20
minutes.

Once
cooked, turn off the heat.

To
make the butter curry sauce, take a pan and place over a medium heat. Add in the butter and let it
melt. Then, add in the cinnamon stick, cloves, peppercorns, black cardamoms and
cumin seeds. Let them fry until fragrant then remove the whole spices from the
pan and discard.

To the
pan, add the onions and garlic paste. Cook until the onions are golden brown
and then add in the tomatoes. Cook until the tomatoes have broken down and
become jammy.

Adding
the chicken to the sauce! Add the cooked tandoori chicken to the butter curry sauce. Stir and
cover. Leave over a low heat while you make the yoghurt tarka.

To
make the yoghurt tarka, I used the same pan that I cooked the chicken in. Place it over a low
heat and add in the oil, ginger paste, garlic paste and green chilli. Cook
until they begin to sizzle.

Then,
stir in the tomato puree. Next, add in the curry powder and stir it in.

Finally,
add in the yoghurt. Stir over a low heat until well combined.

Bringing
everything together! Add the butter chicken curry sauce to the yoghurt tarka and stir over a
low heat.

At
this point, if you feel that the curry could be more saucy, add in water,
double cream or yoghurt. All these are to taste and I added in 5 tablespoons
yoghurt.

Stir
and then cover. Leave on a low heat for about 10 minutes when everything should
be well combined and cooked through. Adjust the seasoning, if needed.

To
serve, garnish
with fresh coriander and enjoy with boiled rice, pulao, naan or parathas.

I've made this many times now and it is delicious! I was wondering if you have ever frozen it and at which step you would recommend doing so? I'm hosting a party next week and wanted to make this ahead if I could

ASSALAMU ALAIKUM + WELCOME!

I'm Faatimah and welcome to This Muslim Girl Bakes. Here you'll find step-by-step photo recipes for both sweet and savoury halal dishes. I love putting my halal spin on many different world cuisines. On this blog, you'll find plenty of recipes for busy weeknights, slow weekends and everything in between. There's also plenty of traditional Pakistani food as that is what I was brought up on - the kind your mother used to make but you were always too scared to try.. Read more..

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Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful Today, it's about time that I fi...

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